Browsing by Author "DEVARAJA, H.C."
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ThesisItem Open Access DEVELOPMENT OF PROBIOTIC BASED FUNCTIONAL DAIRY SPREAD(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 226, 2019-07) DEVARAJA, H.C.; Dr. H.M. JAYAPRAKASHA; Dr. K. JAYARAJ RAOIn the present investigation attempts have been made to develop protein rich, probiotic dairy spread using high value, quality dairy proteins i.e. WPC & casein and highly prominent probiotic culture i.e. L. casei along with fructooligosaccharides as prebiotics. The optimization and formulation of selected ingredients for dairy spread namely, WPC-80 (8 – 12%), SC (3 – 8%), butter (15 – 25%), curd (35 – 45%) and STPP (0.5- 1.5%) was done using “I-Optimal Mixture Design” technique by keeping other minor ingredients viz. salt, water and WPC-35 constant at 1.50 per cent, 16.0 per cent and 2.0 per cent. The dairy spread base prepared with 10.23 per cent WPC, 5.77 per cent SC, 25 per cent butter, 0.87 per cent STPP and 40.44 per cent curd secured maximum overall acceptability score of 8.5 on 9 point hedonic scale. Amongst the different prebiotic (FOS, Inulin and IMO) and probiotics (L. acidophilus and L. casei) combination tried, FOS fortified @ 2% and L. casei inoculated @ 4% resulted with highest DMC of 9.13 log10- cells/g, hence the same combination was used for further product development. The optimized blend of dairy spread base along with probiotic curd and flavouring ingredients viz. mature cheddar cheese (3%), ginger and garlic paste (0.35 %) and white pepper powder (0.2%) were subjected different processing conditions. However, the blend thermally processed at 85°C for 5 min and subjected to high shear homogenization at 15k rpm for 6 min at 60°C produced sensorially superior product with maximum viable probiotic L. casei count 8.82 log10 cfu/g. The probiotic dairy spread thus developed contained 52.5 per cent moisture, 45 per cent fat on dry basis, 41.23 per cent protein on dry matter basis and 5 per cent carbohydrate which was in conformity with the standards prescribed by FSSAI. The product packed in PS cups and laminated flexi tube (PE/AL/PE) and stored at 5±1°C found to be sensorially acceptable up to 45 days and 60 days and recorded the viable probiotic L. casei count of 7.12 and 7.87 log10 cfu/g, respectively. The pH, water activity, moisture content of the product was found to reduce while acidity, tyrosine, FFA and TBA values were increased during storage in both the packaging types. However, the rate of change was more in case of the product packed in PS cups. Consumer acceptability study revealed that, 94 per cent of the total respondents were liked the product with 77per cent rated the product as very good and 15per cent found the product as excellent. The total manufacturing cost per kg of the product was estimated to be Rs. 235.60/-ThesisItem Open Access DEVELOPMENT OF PROBIOTIC BASED FUNCTIONAL DAIRY SPREAD(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 226, 2019-07-01) DEVARAJA, H.C.; H.M. JAYAPRAKASHAIn the present investigation attempts have been made to develop protein rich, probiotic dairy spread using high value, quality dairy proteins i.e. WPC & casein and highly prominent probiotic culture i.e. L. casei along with fructooligosaccharides as prebiotics. The optimization and formulation of selected ingredients for dairy spread namely, WPC-80 (8 – 12%), SC (3 – 8%), butter (15 – 25%), curd (35 – 45%) and STPP (0.5- 1.5%) was done using “I-Optimal Mixture Design” technique by keeping other minor ingredients viz. salt, water and WPC-35 constant at 1.50 per cent, 16.0 per cent and 2.0 per cent. The dairy spread base prepared with 10.23 per cent WPC, 5.77 per cent SC, 25 per cent butter, 0.87 per cent STPP and 40.44 per cent curd secured maximum overall acceptability score of 8.5 on 9 point hedonic scale. Amongst the different prebiotic (FOS, Inulin and IMO) and probiotics (L. acidophilus and L. casei) combination tried, FOS fortified @ 2% and L. casei inoculated @ 4% resulted with highest DMC of 9.13 log10- cells/g, hence the same combination was used for further product development. The optimized blend of dairy spread base along with probiotic curd and flavouring ingredients viz. mature cheddar cheese (3%), ginger and garlic paste (0.35 %) and white pepper powder (0.2%) were subjected different processing conditions. However, the blend thermally processed at 85°C for 5 min and subjected to high shear homogenization at 15k rpm for 6 min at 60°C produced sensorially superior product with maximum viable probiotic L. casei count 8.82 log10 cfu/g. The probiotic dairy spread thus developed contained 52.5 per cent moisture, 45 per cent fat on dry basis, 41.23 per cent protein on dry matter basis and 5 per cent carbohydrate which was in conformity with the standards prescribed by FSSAI. The product packed in PS cups and laminated flexi tube (PE/AL/PE) and stored at 5±1°C found to be sensorially acceptable up to 45 days and 60 days and recorded the viable probiotic L. casei count of 7.12 and 7.87 log10 cfu/g, respectively. The pH, water activity, moisture content of the product was found to reduce while acidity, tyrosine, FFA and TBA values were increased during storage in both the packaging types. However, the rate of change was more in case of the product packed in PS cups. Consumer acceptability study revealed that, 94 per cent of the total respondents were liked the product with 77per cent rated the product as very good and 15per cent found the product as excellent. The total manufacturing cost per kg of the product was estimated to be Rs. 235.60/-ThesisItem Open Access DEVELOPMENT OF PROBIOTIC BASED FUNCTIONAL DAIRY SPREAD(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR –, 2019-07-01) DEVARAJA, H.C.; H.M. JAYAPRAKASHAIn the present investigation attempts have been made to develop protein rich, probiotic dairy spread using high value, quality dairy proteins i.e. WPC & casein and highly prominent probiotic culture i.e. L. casei along with fructooligosaccharides as prebiotics. The optimization and formulation of selected ingredients for dairy spread namely, WPC-80 (8 – 12%), SC (3 – 8%), butter (15 – 25%), curd (35 – 45%) and STPP (0.5- 1.5%) was done using “I-Optimal Mixture Design” technique by keeping other minor ingredients viz. salt, water and WPC-35 constant at 1.50 per cent, 16.0 per cent and 2.0 per cent. The dairy spread base prepared with 10.23 per cent WPC, 5.77 per cent SC, 25 per cent butter, 0.87 per cent STPP and 40.44 per cent curd secured maximum overall acceptability score of 8.5 on 9 point hedonic scale. Amongst the different prebiotic (FOS, Inulin and IMO) and probiotics (L. acidophilus and L. casei) combination tried, FOS fortified @ 2% and L. casei inoculated @ 4% resulted with highest DMC of 9.13 log10- cells/g, hence the same combination was used for further product development. The optimized blend of dairy spread base along with probiotic curd and flavouring ingredients viz. mature cheddar cheese (3%), ginger and garlic paste (0.35 %) and white pepper powder (0.2%) were subjected different processing conditions. However, the blend thermally processed at 85°C for 5 min and subjected to high shear homogenization at 15k rpm for 6 min at 60°C produced sensorially superior product with maximum viable probiotic L. casei count 8.82 log10 cfu/g. The probiotic dairy spread thus developed contained 52.5 per cent moisture, 45 per cent fat on dry basis, 41.23 per cent protein on dry matter basis and 5 per cent carbohydrate which was in conformity with the standards prescribed by FSSAI. The product packed in PS cups and laminated flexi tube (PE/AL/PE) and stored at 5±1°C found to be sensorially acceptable up to 45 days and 60 days and recorded the viable probiotic L. casei count of 7.12 and 7.87 log10 cfu/g, respectively. The pH, water activity, moisture content of the product was found to reduce while acidity, tyrosine, FFA and TBA values were increased during storage in both the packaging types. However, the rate of change was more in case of the product packed in PS cups. Consumer acceptability study revealed that, 94 per cent of the total respondents were liked the product with 77per cent rated the product as very good and 15per cent found the product as excellent. The total manufacturing cost per kg of the product was estimated to be Rs. 235.60/-ThesisItem Open Access DEVELOPMENT OF PROBIOTIC BASED FUNCTIONAL DAIRY SPREAD(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-07-01) DEVARAJA, H.C.; H.M. JAYAPRAKASHAIn the present investigation attempts have been made to develop protein rich, probiotic dairy spread using high value, quality dairy proteins i.e. WPC & casein and highly prominent probiotic culture i.e. L. casei along with fructooligosaccharides as prebiotics. The optimization and formulation of selected ingredients for dairy spread namely, WPC-80 (8 – 12%), SC (3 – 8%), butter (15 – 25%), curd (35 – 45%) and STPP (0.5- 1.5%) was done using “I-Optimal Mixture Design” technique by keeping other minor ingredients viz. salt, water and WPC-35 constant at 1.50 per cent, 16.0 per cent and 2.0 per cent. The dairy spread base prepared with 10.23 per cent WPC, 5.77 per cent SC, 25 per cent butter, 0.87 per cent STPP and 40.44 per cent curd secured maximum overall acceptability score of 8.5 on 9 point hedonic scale. Amongst the different prebiotic (FOS, Inulin and IMO) and probiotics (L. acidophilus and L. casei) combination tried, FOS fortified @ 2% and L. casei inoculated @ 4% resulted with highest DMC of 9.13 log10- cells/g, hence the same combination was used for further product development. The optimized blend of dairy spread base along with probiotic curd and flavouring ingredients viz. mature cheddar cheese (3%), ginger and garlic paste (0.35 %) and white pepper powder (0.2%) were subjected different processing conditions. However, the blend thermally processed at 85°C for 5 min and subjected to high shear homogenization at 15k rpm for 6 min at 60°C produced sensorially superior product with maximum viable probiotic L. casei count 8.82 log10 cfu/g. The probiotic dairy spread thus developed contained 52.5 per cent moisture, 45 per cent fat on dry basis, 41.23 per cent protein on dry matter basis and 5 per cent carbohydrate which was in conformity with the standards prescribed by FSSAI. The product packed in PS cups and laminated flexi tube (PE/AL/PE) and stored at 5±1°C found to be sensorially acceptable up to 45 days and 60 days and recorded the viable probiotic L. casei count of 7.12 and 7.87 log10 cfu/g, respectively. The pH, water activity, moisture content of the product was found to reduce while acidity, tyrosine, FFA and TBA values were increased during storage in both the packaging types. However, the rate of change was more in case of the product packed in PS cups. Consumer acceptability study revealed that, 94 per cent of the total respondents were liked the product with 77per cent rated the product as very good and 15per cent found the product as excellent. The total manufacturing cost per kg of the product was estimated to be Rs. 235.60/-ThesisItem Open Access DEVELOPMENT OF VITAMIN B12 RICH COMPOSITE DAIRY DRINK(ICAR-SRS-NDRI, KARNAL, 2022) AMANDEEP SINGH; DEVARAJA, H.C.Vitamin B12 (B12) plays an important role in human body in building healthy neural system, formation of red blood corpuscles, synthesis of DNA and normal brain function. Its deficiency causes megaloblastic anaemia, neuropathy and increased risk of heart attack. Natural occurrence of B12 is restricted to foods of animal origin viz. meat, fish and eggs. Indian population, with largely vegetarian food habit, is more prone to harbour deficiency of B12. Hence, affordable and sustainable dietary sources of B12 are needed to be developed to ensure sufficient intake of B12. Ready to drink beverages are widely accepted by the population of all age groups and they could be most ideal vehicle to assist in nutritional rehabilitation of essential nutrients. P. shermanii is used for commercial production of vitamin B12. The P. shermanii (procured from CHR Hansen) was inoculated into the media prepared using cereal malt flour, dried milk solids and incubated for 24/24 h, 48/48 h and 72/72 h under anaerobic/aerobic conditions. The media incubated for 72/72 h under anaerobic/aerobic conditions produced 8.21 ± 0.07 μg of B12 per 100g of product. Coculturing of P. shermanii with L. plantarum exhibited significant (p<0.05) increase (80%) in B12 content (14.86 ± 0.17 μg/100g) in contrast to use of PAB alone. Optimization of ingredients was carried out using D-Optimal mixture design technique, using B12 concentrate (5-8%), fruit pulp (10-13%), sugar (10-15%) and water (70-73%) as components and evaluated for sensory, physico chemical and rheological properties. Optimization of processing parameters was carried out using response surface methodology by varying heating time between 1, 2 and 5 minutes and rpm & duration of shear mixer 10000, 15000, 20000 for 1, 3 and 5 minutes. The product was evaluated for sensory, physico chemical and rheological properties. Formulation containing 5% B12 concentrate, 13% pineapple pulp, 11% sugar, and processed at 90º C for 5 minutes and homogenized at 15000 rpm for 3 minutes produced sensorily superior product. Developed product has 1.48 μg of B12 per 200ml of serving size and meeting 62% of RDI for B12. The storage studies revealed that dairy drink was found to be stable up to 28 days at 5 ± 1º C.ThesisItem Open Access DEVELOPMENT OF VITAMIN B12 RICH READY TO RECONSTITUTE MILK-CEREAL BASED COMPOSITE NUTRIMIX(ICAR-SRS-NDRI, KARNAL, 2021) KATIYAR, ANJAL; DEVARAJA, H.C.Vitamin B12 (B12) plays an important role in human body in building healthy neural system, formation of red blood corpuscles, synthesis of DNA and normal brain function. B12 deficiency causes megaloblastic anaemia, neuropathy and increased risk of heart attack. Natural occurrence of B12 is restricted to foods of animal origin Viz. meat, fish and eggs. Indian population, with largely vegetarian food habit, is more prone to harbour deficiency of B12. Hence, affordable and sustainable dietary sources of B12 are needed to be developed to ensure sufficient intake of B12. Ready to use foods and premixes are widely accepted by the population of all age groups and they could be most ideal vehicle to assist in nutritional rehabilitation of essential nutrients. The B12 production capacity of P. freudenreichii depends on the availability of the B12 lower ligand (5,6-dimethylbenzimidazole, DMBI). Sorghum, being largely produced cereal next to wheat and rice, contains good amount of riboflavin and niacin, which acts as precursor for DMBI production. P. freudenreichii isolated from Emmental cheese was inoculated into sorghum and whey based medium and incubated under anaerobic/anaerobic conditions. The optimization of fermentation medium was done using D-optimal factorial design. The fermentation medium composed of higher levels of sorghum and whey powder recorded highest B12 content of 40.15mg/100 g. The optimization of vitamin B12 rich composite nutrimix was carried out using D-optimal mixture design technique, using Fermented mass (50-70%), wheat malt (20-30%) and sugar (10-20%) as components and evaluated for sensory and reconstitution properties. The formulation with 50.32% fermented mass, 29.68% wheat malt and 20% sugar produced sensorially superior product with good reconstitution properties. The ready to reconstitute nutrimix developed recorded Vitamin B12 content of 18mg/100g, 13.5% protein and 2.19% fat.